Molasses and dark chocolate mixed together make quite the cookie! A completely black cookie. Yes, you needed this information. Chocolate molasses cookies turn out to be rather yummy.

I started with a standard chocolate chip recipe. Alas, I had no chocolate chips. Such minor inconveniences never keep me from my cookies, however. Some days require cookies (this is a fact).

Instead of chocolate chips, I added dark cocoa, and supplemented the sugar with molasses. The result was a very lovely cookie. Not too sweet, but not un-sweet. I suspect it would be more chocolatey with chocolate chips, or more flavorful if I used more spices. But overall, it is an excellent cookie!

Cream together butter and sugar until fluffy (or at least smooth). Add molasses, stir. Add egg and vanilla extract. Mix until well combined.

Add your dry ingredients - flour, cocoa, baking soda, and salt - to the wet mixture. With stirring, you should get a nice cookie dough.

Throw in your chocolate chips last, if desired. You want to get them evenly distributed throughout the dough. Mmmm. . . chocolate. . .

Scoop out 2ish tablespoons of dough for each cookie. Bake on an ungreased baking sheet at 375 degrees Fahrenheit for about ten minutes.

Enjoy with milk.

Recipe Notes

Between the dark cocoa and the dark molasses, it will be very difficult to tell when your cookies are done. Make sure to take them out of the oven while they are still soft. Because molasses isn't quite as sweet as pure sugar (especially with dark chocolate thrown in), your chocolate molasses cookies will not stay sweet if they're overcooked. . .

Prepare the ingredients - crush the vanilla wafers, and chop up your walnuts.

Combine all your ingredients - vanilla wafers, cocoa, walnuts, corn syrup, brandy, and confectioners sugar - and mix well. I suggest using a blender. It makes it so much faster! The mixture should form a sticky dough.

Divide the dough into small balls (1-2 inches in diameter), and roll them in powdered / confectioners' sugar. Chill, and store with more confectioners' sugar - it keeps them from sticking together.